Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

Member of:

    ORCID: 0000-0003-1734-5016

    Publication year:
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    501 - 600 out of 678Page size: 100
    1. 2002
    2. Published

      Effect of nitrosylmyoglobin and saturated fatty acid anions on metmyoglobin-catalyzed oxidation of aqueous methyl linoleate emulsions

      Møller, J. K. S., Sosniecki, L. & Skibsted, Leif Horsfelt, 2002, In: Biochimica et Biophysica Acta - Bioenergetics. 1570, 2, p. 129-134 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Flødens medium og smørkærnens dialektik: fødevareforskning mellem natur og samfund

      Skibsted, Leif Horsfelt, 2002, Det ¤forkælede samfund. Pedersen, C. T. (ed.). Akademisk Forlag, p. 92-106 15 p. (Akademisk debat).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    4. Published

      Forskning i den gode fødevareemballage

      Bertelsen, Grete, Mortensen, G., Væggemose Nielsen, P. & Skibsted, Leif Horsfelt, 2002, In: Plus Proces. 9, p. 24-28 5 p.

      Research output: Contribution to journal › Journal article › Communication

    5. Published

      Forskning i god indpakning

      Bertelsen, Grete, Mortensen, G., Væggemose Nielsen, P. & Skibsted, Leif Horsfelt, 2002, Bedre mad gennem viden : Levnedsmiddelcentrets udvikling 1992-2002. Munck, L., Frisvad, J. C., Busk-Jensen, A. & Bisgaard Hansen, M. (eds.). p. 72-83 12 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    6. Published

      Fremtidens danske fødevarer: de to store beslutninger og den termodynamiske betragtning

      Skibsted, Leif Horsfelt, 2002, Visioner for fremtidens jordbrug. Jensen, E. S., Vejre, H., Bügel, S. H. & Emanuelsson, J. (eds.). København: Gad, p. 339-346 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    7. Published

      Gelation of whey protein induced by high pressure

      Ipsen, Richard, Olsson, K., Skibsted, Leif Horsfelt & Qvist, K. B., 2002, In: Milchwissenschaft. 57, 11-12, p. 650-653 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant efffects of flavonoid-free diet

      Young, J. F., Dragsted, Lars Ove, Haraldsdóttir, J., Daneshvar, B., Kall, M. A., Loft, Steffen, Nilsson, L., Nielsen, S. E., Mayer, B., Skibsted, Leif Horsfelt, Huynh-Ba, T., Hermetter, A. & Sandström, B., 2002, In: British Journal of Nutrition. 87, 4, p. 343-355 13 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      I øvrigt mener jeg at forsigtig kørsel tilrådes

      Skibsted, Leif Horsfelt, 2002, In: Rådgivernyt. 2, 1 p.

      Research output: Contribution to journal › Journal article › Communication

    10. Published

      Induction time and kinetics of crystallization of amorphous lactose, infant formula and whole milk powder as studied by isothermal differential scanning calorimetry

      Knudsen, J. C., Antanuse, H. S., Risbo, Jens & Skibsted, Leif Horsfelt, 2002, In: Milchwissenschaft. (9/10), 9-10, p. 543-546 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    11. Published

      Kinetics of reduction of ferrylmyoglobin by (-)-epigallocatechin gallate and green tea extract

      Hu, M. & Skibsted, Leif Horsfelt, 2002, In: Journal of Agricultural and Food Chemistry. 50, 10, p. 2998-3003 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    12. Published

      Monitoring chemical changes of dry-cured Parma ham during processing by surface autofluorescence spectroscopy

      Møller, J. K. S., Parolari, G., Gabba, L., Christensen, J. & Skibsted, Leif Horsfelt, 2002, In: Journal of Agricultural and Food Chemistry. 51, 5, p. 1224-1230 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    13. Published

      Nitric oxide and myoglobins

      Møller, J. K. S. & Skibsted, Leif Horsfelt, 2002, In: Chemical Reviews. 102, 4, p. 1167-1178 13 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    14. Published

      Phenols and metals in sugar-cane spirits: quantitative analysis and effect on radical formation and radical scavenging

      Bettin, S. M., Isique, W. D., Franco, D. W., Andersen, Mogens Larsen, Knudsen, S. & Skibsted, Leif Horsfelt, 2002, In: European Food Research and Technology. 215, p. 169-175 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    15. Published

      Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometries

      Møller, J. K. S., Bertelsen, Grete & Skibsted, Leif Horsfelt, 2002, In: Meat Science. 60, 4, p. 421-425 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    16. Published

      Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes

      Nissen, L. R., Huynh-Ba, T., Petersen, Mikael Agerlin, Bertelsen, Grete & Skibsted, Leif Horsfelt, 2002, In: Food Chemistry. 79, p. 387-394 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    17. Published

      Prediction of oxidative stability of raw milk using spin trapping electron spin resonance spectroscopy

      Kristensen, D., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2002, In: Milchwissenschaft. 57, 5, p. 255-258 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    18. Published

      Pseudoperoxidase activity of myoglobin: pigment catalyzed formation of radicals in meat systems

      Kröger-Ohlsen, M. V., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2002, Free radicals in food : chemistry, nutrition, and health effects. Morello, M. J., Shahidi, F. & Ho, C-T. (eds.). Washington: American Chemical Society, Vol. 807. p. 138-150 13 p. (ACS Symposium Series).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    19. Published

      Pseudoperoxidase activity of myoglobin. Pigment catalyzed formation of radicals in meat systems.

      Kröger-Ohlsen, M. V., Carlsen, C. U., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2002, Free Radicals in Food. Morello, M. J., Shahidi, F. & Ho, C-T. (eds.). ACS, p. 138-150 21 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    20. Published

      Radical formation in dairy products: prediction of oxidative stability based on electron spin resonance spectroscopy

      Kristensen, D., Kröger-Ohlsen, M. V. & Skibsted, Leif Horsfelt, 2002, Free radicals in food : chemistry, nutrition, and health effects. Morello, M. J., Shahidi, F. & Ho, C-T. (eds.). Washington: American Chemical Society, Vol. 807. p. 114-125 12 p. (ACS Symposium Series).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    21. Published

      Release of iron into foods cooked in an iron pot: effects of ph, salt and organic acids

      Kröger-Ohlsen, M. V., Trúgvason, T., Skibsted, Leif Horsfelt & Michaelsen, Kim F., 2002, In: Journal of Food Science. 67, 9, p. 3301-3303 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    22. 2001
    23. Published

      Antioxidant activity of (+)-catechin: rate constant for hydrogen-atom transfer to peroxyl radicals

      Pedrielli, P., Holkeri, L. M. & Skibsted, Leif Horsfelt, 2001, In: European Food Research and Technology. 213, p. 405-408 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    24. Published

      Antioxidant mechanism of flavonoids. Solvent Effect on Rate Constant for Chain-Breaking Reaction of Quercetin and Epicatechin in Autoxidation of Methyl Linoleate: solvent effect on rate constant for chain-breaking reaction of quercetin and epicatechin in autoxidation of methyl linoleate

      Pedrielli, P., Pedulli, G. F. & Skibsted, Leif Horsfelt, 2001, In: Journal of Agricultural and Food Chemistry. 49, 6, p. 3034-3040 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    25. Published

      Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

      Juncher, Dorte, Rønn, B., Mortensen, E. T., Henckel, P., Karlsson, A., Skibsted, Leif Horsfelt & Bertelsen, Grete, 2001, In: Meat Science. 58, p. 347-357 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    26. Published

      Glass transition in frozen fresh cheese

      Andersen, A. B., Holm Hansen, E., Jørgensen, U. & Skibsted, Leif Horsfelt, 2001, In: Milchwissenschaft. 56, 8, p. 441-443 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    27. Published

      Influence of light and temperature on the colour and oxidative stability of processed cheese

      Kristensen, D., Holm Hansen, E., Arndal, A., Trinderup, R. A. & Skibsted, Leif Horsfelt, 2001, In: International Dairy Journal. 11, p. 837-843 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    28. Published

      Investigation of plant extracts for the protection of processed foods against lipid oxidation: Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

      Schwarz, K., Bertelsen, Grete, Nissen, L. R., Gardner, P. T., Heinonen, M. I., Hopia, A., Huynh-Ba, T., Lambelet, P., McPhail, D., Skibsted, Leif Horsfelt & Tijburg, L., 2001, In: European Food Research and Technology. 212, p. 319-328 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    29. Published

      Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

      Jacobsen, C., Hartvigsen, K., Thomsen, M. K., Hansen, L. F., Lund, P., Skibsted, Leif Horsfelt, Hølmer, G., Adler-Nissen, J. & Meyer, A. S., 2001, In: Journal of Agricultural and Food Chemistry. 49, 2, p. 1009-1019 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    30. Published

      Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or Sulfite during mashing

      Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2001, In: Journal of Agricultural and Food Chemistry. 49, 11, p. 5232-5237 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    31. Published

      Oxidation in fish oil-enriched mayonnaise: 4. effect of tocopherol concentration on oxidative deterioration

      Jacobsen, C., Hartvigsen, K., Lund, P., Thomsen, M. K., Skibsted, Leif Horsfelt, Hølmer, G., Adler-Nissen, J. & Meyer, A. S., 2001, In: European Food Research and Technology. 212, p. 308-318 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    32. Published

      Oxidationsbeskyttelse og forudsigelse af oxidativ stabilitet

      Skibsted, Leif Horsfelt, 2001, In: Plus Proces. 11, p. 32-35 4 p.

      Research output: Contribution to journal › Journal article › Communication

    33. Published

      Oxidative stability of processed pork. Assay based on ESR-detection of radicals

      Carlsen, C. U., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2001, In: European Food Research and Technology. 213, p. 170-173 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    34. Published

      The 1Bu-type singlet state of ß-carotene as a precursor of the radical cation found in chloroform solution by sub-picosecond time-resolved absorption spectroscopy

      Zhang, J., Fujii, R., Koyama, Y., Rondonuwu, F. S., Watanabe, Y., Mortensen, A. & Skibsted, Leif Horsfelt, 2001, In: Chemical Physics Letters. 348, 3-4, p. 235-241 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    35. Published

      The interaction of dietary carotenoids with radical species

      Mortensen, A., Skibsted, Leif Horsfelt & Truscott, T. G., 2001, In: Archives of Biochemistry and Biophysics. 385, 1, p. 13-19 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    36. Published

      Transient absorption from the 1Bu+ state of all-trans-beta-carotene newly identified in the near-infrared region

      Zhang, J., Skibsted, Leif Horsfelt, Fujii, R. & Koyama, Y., 2001, In: Photochemistry and Photobiology. 73, 3, p. 219-222 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    37. 2000
    38. Published

      Alteration of cooked and processed meat properties via dietary supplementation of vitamin E

      Bertelsen, Grete, Jensen, C. & Skibsted, Leif Horsfelt, 2000, Antioxidants in muscle foods. Decker, E., Faustman, C. & Lopez-Bote, C. J. (eds.). New York: IEEE Computer Society Press, p. 367-394 28 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    39. Published

      Antioxidant activity of carotenoids in muscle foods

      Mortensen, A. & Skibsted, Leif Horsfelt, 2000, Antioxidants in muscle foods. Decker, E., Faustman, C. & Lopez-Bote, C. J. (eds.). New York: IEEE Computer Society Press, p. 61-83 23 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    40. Published

      Better meat for better health: improving the feed of pigs and poultry can enhance the lipid-lowering potential and sensory qualities of their meats

      Skibsted, Leif Horsfelt, 2000

      Research output: Book/Report › Book › Education

    41. Published

      Carotenoid regeneration of phenolic compounds from phenoxyl radicals in relation to oxidative defense

      Mortensen, A., Everett, S. A. & Skibsted, Leif Horsfelt, 2000, Phytochemicals and phytopharmaceuticals. Shahidi, F. & Ho, C-T. (eds.). Champaign: AOCS Press, p. 185-191 7 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    42. Published

      Cholesterol-lowering potential in human subjects of fat from pigs fed rapeseed oil

      Sandstrøm, B., Bügel, Susanne Gjedsted, Lauridsen, C., Nielsen, F., Jensen, C. & Skibsted, Leif Horsfelt, 2000, In: British Journal of Nutrition. 84, p. 143-150 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    43. Published

      Deactivation of hypervalent meat pigments: kinetics of reduction of ferrylmyoglobin by nitrite and iodide

      Kröger-Ohlsen, M. V. & Skibsted, Leif Horsfelt, 2000, In: Food Chemistry. 70, p. 209-214 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    44. Published

      Denmaku ougon jidai ni okeru shizenkagaku to kirisutokyo

      Skibsted, Leif Horsfelt, 2000, In: Shingaku kenkyu/Theological studies. 47, p. 241-260 20 p.

      Research output: Contribution to journal › Journal article › Research

    45. Published

      Der er mad nok

      Skibsted, Leif Horsfelt, 2000, In: Politiken. 18

      Research output: Contribution to journal › Journal article › Communication

    46. Published

      Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

      Møller, J. K. S., Svejgaard Jensen, J., Brandt Olsen, M., Skibsted, Leif Horsfelt & Bertelsen, Grete, 2000, In: Meat Science. 54, p. 399-405 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    47. Published

      Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

      Juncher, Dorte, Vestergaard, C. S., Søltoft-Jensen, J., Weber, C. J., Bertelsen, Grete & Skibsted, Leif Horsfelt, 2000, In: Meat Science. 55, p. 483-491 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    48. Published

      Electron spin resonance spectroscopy for determination of the oxidative stability of food lipids

      Thomsen, M. K., Kristensen, D. & Skibsted, Leif Horsfelt, 2000, In: Journal of the American Oil Chemists' Society. 77, 7, p. 725-730 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    49. Published

      Formation of cured meat colour in meat model systems and fermented sausages by Lactobacillus fermentum strains (JCM1173 & IFO3956)

      Møller, J. K. S., Svejgaard Jensen, J., Knoechel, Susanne & Skibsted, Leif Horsfelt, 2000. 2 p.

      Research output: Contribution to conference › Paper › Research

    50. Published

      Fütterung und oxidative Stabilität von Muskelfleischund anderer Fleischprodukte: Nährwert, sensorische Qualität und Sicherheit

      Skibsted, Leif Horsfelt, 2000. 13 p.

      Research output: Contribution to conference › Paper › Research

    51. Published

      Generation of the radical cation of ß-carotene in chloroform via the triplet state as revealed by time-resolved absorption spectroscopy

      Fujii, R., Koyama, Y., Mortensen, A. & Skibsted, Leif Horsfelt, 2000, In: Chemical Physics Letters. 326, 1-2, p. 33-38 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    52. Published

      Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals

      Orlien, Vibeke, Andersen, A. B., Sinkko, T. & Skibsted, Leif Horsfelt, 2000, In: Food Chemistry. 68, p. 191-199 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    53. Published

      Højtryksbehandling som mejeriteknologisk proces: effekt af høje hydrostatiske tryk på valleproteiner

      Olsen, Karsten & Skibsted, Leif Horsfelt, 2000, In: Maelkeritidende. 6, p. 174-177 4 p.

      Research output: Contribution to journal › Journal article › Communication

    54. Published

      Influence of supranutritional vitamin E and copper on alfa-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M. Psoas major and M. Longissimus dorsi

      Lauridsen, C., Krogh Jensen, S., Skibsted, Leif Horsfelt & Bertelsen, Grete, 2000, In: Meat Science. 54, p. 377-384 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    55. Published

      Kinetics and mechanism of the primary steps of degradation of carotenoids by acid in homogeneous solution

      Mortensen, A. & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 2, p. 279-286 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    56. Published

      Light-induced changes in dairy products

      Skibsted, Leif Horsfelt, 2000, In: International Dairy Federation. Bulletin. 346, p. 4-9 6 p.

      Research output: Contribution to journal › Journal article › Research

    57. Published

      Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

      Kristensen, D., Orlien, Vibeke, Mortensen, G., Brockhoff, P. & Skibsted, Leif Horsfelt, 2000, In: International Dairy Journal. 10, p. 95-103 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    58. Published

      Light-induced oxidative changes in a model dairy spread: wavelength dependence of quantum yields

      Holm Hansen, E. & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 8, p. 3090-3094 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    59. Published

      Lipid oxidation in complex food systems: initiation and coupling with other quality changes

      Skibsted, Leif Horsfelt, 2000, In: Czech journal of food science. 18, p. 5-7 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    60. Published

      Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism

      Orlien, Vibeke, Holm Hansen, E. & Skibsted, Leif Horsfelt, 2000, In: European Food Research and Technology. 211, p. 99-104 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    61. Published

      Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy

      Thomsen, M. K., Jacobsen, C. & Skibsted, Leif Horsfelt, 2000, In: European Food Research and Technology. 211, p. 381-386 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    62. Published

      Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

      Jacobsen, C., Hartvigsen, K., Lund, P., Thomsen, M. K., Skibsted, Leif Horsfelt, Adler-Nissen, J., Hølmer, G. & Meyer, A. S., 2000, In: European Food Research and Technology. 211, p. 86-98 13 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    63. Published

      Oxidation, shelf-life and stability of meat and meat products

      Bertelsen, B., Jakobsen, M., Juncher, Dorte, Møller, J., Kröger-Ohlsen, M., Weber, C. & Skibsted, Leif Horsfelt, 2000. 9 p.

      Research output: Contribution to conference › Paper › Research

    64. Published

      Oxidative and colour stability of salted sour cream dairy spread compared to salted sweet cream dairy spread

      Kristensen, D., Boesen, M., Jakobsen, U. L., Månsson, L., Erichsen, L. & Skibsted, Leif Horsfelt, 2000, In: Milchwissenschaft. 55, 9, p. 504-507 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    65. Published

      Oxygen permeation through an oil-encapsulating glassy food matrix studied by ESR line broadening using a nitroxyl spin probe

      Andersen, A. B., Risbo, Jens, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2000, In: Food Chemistry. 70, p. 499-508 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    66. Published

      Peroxidation of linoleate at physiological pH: hemichrome formation by substrate binding protects against metmyoglobin activation by hydrogen peroxide

      Baron, C. P., Skibsted, Leif Horsfelt & Andersen, H. J., 2000, In: Free Radical Biology & Medicine. 28, 4, p. 549-558 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    67. Published

      Potential antioxidants in beer assessed by ESR spin trapping

      Andersen, Mogens Larsen, Outtrup, H. & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 8, p. 3106-3111 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    68. Published

      Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry

      Nissen, L. R., Månsson, L., Bertelsen, Grete, Huynh-Ba, T. & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 11, p. 5548-5556 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    69. Published

      Protein binding in deactivation of ferrylmyoglobin by chlorogenate and ascorbate

      Carlsen, C. U., Kröger-Ohlsen, M. V., Bellio, R. & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 2, p. 204-212 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    70. Published

      Radical scavenging by dietary flavonoids: a kinetic study of antioxidant efficiencies

      Madsen, H. L., Andersen, C. M., Jørgensen, L. V. & Skibsted, Leif Horsfelt, 2000, In: European Food Research and Technology. 211, p. 240-246 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    71. Published

      Reduction of ferrylmyoglobin by the spin trap N-tert-butyl-alfa-phenylnitrone (PBN) in aqueous solution and during freezing

      Kröger-Ohlsen, M. V., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2000, In: Free Radical Research. 32, p. 313-325 13 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    72. Published

      Steady-state kinetics and thermodynamics of the hydrolysis of beta-lactoglobulin by trypsin

      Olsen, Karsten, Otte, Jeanette & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 8, p. 3086-3089 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    73. 1999
    74. Published

      Acid-catalysed autoreduction of ferrylmyoglobin in aqueous solution studied by freeze quenching and ESR spectroscopy

      Kröger-Ohlsen, M. V., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 1999, In: Free Radical Research. 30, p. 305-314 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    75. Published

      Carotenoid photobleaching

      Mortensen, A. & Skibsted, Leif Horsfelt, 1999, Methods in enzymology: oxidants and antioxidants part A. Packer, L. (ed.). San Diego: Academic Press, Vol. 299. p. 408-421 14 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    76. Published

      Combined effect of residual oxygen and illumination on the stability of nitrosylmyoglobin in aqueous solution and in cured ham packaged in modified atmosphere

      Møller, J. K. S., Bertelsen, Grete & Skibsted, Leif Horsfelt, 1999. 2 p.

      Research output: Contribution to conference › Paper › Research

    77. Published

      Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese

      Kristensen, D. & Skibsted, Leif Horsfelt, 1999, In: Journal of Agricultural and Food Chemistry. 47, 8, p. 3099-3104 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    78. Published

      Dittany (Origanum dictamnus) as a source of water-extractable antioxidants

      Møller, J. K. S., Madsen, H. L., Aaltonen, T. & Skibsted, Leif Horsfelt, 1999, In: Food Chemistry. 64, p. 215-219 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    79. Published

      Do polyphenols influence the flavour stability of beer ?

      Andersen, Mogens Larsen, Outtrup, H., Riis, P. & Skibsted, Leif Horsfelt, 1999. 8 p.

      Research output: Contribution to conference › Paper › Research

    80. Published

      Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin

      Olsen, Karsten, Ipsen, Richard, Otte, Jeanette & Skibsted, Leif Horsfelt, 1999, In: Milchwissenschaft. 54, 10, p. 543-546 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    81. Published

      Free radical formation in freeze-dried raw milk in relation to its alfa-tocopherol level

      Stapelfeldt, H., Nyholm Nielsen, K., Krogh Jensen, S. & Skibsted, Leif Horsfelt, 1999, In: Journal of Dairy Research. 66, p. 461-466 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    82. Published

      Freeze- and bake-stable glazing for confectionery products characterized by differential scanning calorimetry

      Fog-Petersen, M. S. & Skibsted, Leif Horsfelt, 1999, In: European Food Research and Technology. 210, p. 114-118 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    83. Published

      Metmyoglobin reductase activity in porcine m. longissimus dorsi muscle

      Mikkelsen, A., Juncher, Dorte & Skibsted, Leif Horsfelt, 1999, In: Meat Science. 51, p. 155-161 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    84. Published

      Observation of a "blue" intermediate in the reaction between ferrylmyoglobin and thiocyanate. Deactivation of the hypervalent meat pigment as a step-wise process with slow intramolecular electron transfer

      Kröger-Ohlsen, M. V. & Skibsted, Leif Horsfelt, 1999, In: Food Chemistry. 65, p. 9-13 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    85. Published

      Presence and dehydration of ikaite, calcium carbonate hexahydrate, in frozen shrimp shell

      Mikkelsen, A., Bork Andersen, A., Engelsen, Søren Balling, Hansen, Hans Chr. Bruun, Larsen, O. & Skibsted, Leif Horsfelt, 1999, In: Journal of Agricultural and Food Chemistry. 47, p. 911-917 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    86. Published

      Pressure denaturation and aggregation of beta-lactoglobulin studied by intrinsic fluorescence depolarization, Rayleigh scattering, radiationless energy transfer and hydrophobic fluoroprobing

      Stapelfeldt, H. & Skibsted, Leif Horsfelt, 1999, In: Journal of Dairy Research. 66, p. 545-558 14 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    87. Published

      Protection of unsaturated lipids in processed foods by natural antioxidants

      Skibsted, Leif Horsfelt, 1999, In: Lipid technology newsletter. p. 17-19 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    88. Published

      Quantification of radical formation in oil-in-water food emulsions by electron spin resonance spectroscopy

      Kaaber Thomsen, M., Vedstesen, H. & Skibsted, Leif Horsfelt, 1999, In: Journal of Food Lipids. 6, p. 149-158 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    89. Published

      Regeneration of phenolic antioxidants from phenoxyl radicals: an ESR and electrochemical study of antioxidant hierarchy

      Jørgensen, L. V., Madsen, H. L., Kaaber Thomsen, M., Dragsted, Lars Ove & Skibsted, Leif Horsfelt, 1999, In: Free Radical Research. 30, p. 207-220 14 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    90. Published

      Spectrofluorometric characterization of beta-lactoglobulin B covalently labeled with 2-(4'-maleimidylanilino)naphthalene-6-sulfonate

      Stapelfeldt, H., Olsen, C. E. & Skibsted, Leif Horsfelt, 1999, In: Journal of Agricultural and Food Chemistry. 47, 10, p. 3986-3990 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    91. Published

      Storage stability of freeze-dried starter cultures (Streptococcus thermophilus) as related to physical state of freezing matrix

      Andersen, A. B., Fog-Petersen, M. S., Larsen, H. & Skibsted, Leif Horsfelt, 1999, In: Lebensmittel - Wissenschaft und Technologie. 32, p. 540-547 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    92. Published

      Textural properties of heat coagulated egg albumen in relation to the transformation of ovalbumin into S-ovalbumin during storage of shell eggs

      Hammershøj, M., Andersen, A. B., Skibsted, Leif Horsfelt & Larsen, L. B., 1999. 6 p.

      Research output: Contribution to conference › Paper › Research

    93. Published

      The ¤use of electron spin resonance (ESR) to determine the mobility of solutes in meat during freezing and frozen storage

      Holm Hansen, E., Andersen, Mogens Larsen, Mortensen, A. & Skibsted, Leif Horsfelt, 1999. 2 p.

      Research output: Contribution to conference › Paper › Research

    94. 1998
    95. Published

      Carotenoider som naturlige antioxidanter

      Mortensen, A. & Skibsted, Leif Horsfelt, 1998, In: Dansk Kemi. 79, 5, p. 10-14 5 p.

      Research output: Contribution to journal › Journal article › Communication

    96. Published

      Effect of dietary levels of fat, alfa-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout (Oncorhynchus mykiss) and during chill storage of smoked trout

      Jensen, C., Birk, E., Jokumsen, A., Skibsted, Leif Horsfelt & Bertelsen, Grete, 1998, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A. 207, p. 189-196 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    97. Published

      Effects of dietary rape seed oil, copper(II) sulphate and vitamin E on drip loss, colour and lipid oxidation of chilled pork chops packed in atmospheric air or in a high oxygen atmosphere

      Jensen, C., Flensted-Jensen, M., Skibsted, Leif Horsfelt & Bertelsen, Grete, 1998, In: Meat Science. 50, 2, p. 211-221 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    98. Published

      Electron spin resonance spin trapping identification of radicals formed during aerobic forced aging of beer

      Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 1998, In: Journal of Agricultural and Food Chemistry. 46, 4, p. 1272-1275 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    99. Published

      Ernæringsmæssigt forbedret svine- og fjerkrækød: resultater fra fælleseuropæisk tværfaglig forskningsindsats

      Skibsted, Leif Horsfelt, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 77 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    100. Published

      Flavonoid deactivation of ferrylmyoglobin in relation to ease of oxidation as determined by cyclic voltammetry

      Jørgensen, L. V. & Skibsted, Leif Horsfelt, 1998, In: Free Radical Research. 28, p. 335-351 17 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    101. Published

      Glass transition of freeze-concentrated aqueous solution of ascorbic acid as studied by alternating differential scanning calorimetry

      Bork Andersen, A. & Skibsted, Leif Horsfelt, 1998, In: Lebensmittel - Wissenschaft und Technologie. 31, p. 69-73 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    102. Published

      Gris på rapsolie giver sundere kød

      Bertelsen, Grete, Skibsted, Leif Horsfelt & Sandström, B., 1998, In: Erhvervsjordbruget/Landbonyt. 4, p. 16-17 2 p.

      Research output: Contribution to journal › Journal article › Communication

    103. Published

      Improving the nutritional value of pork fat by rapeseed oil feeding

      Sandström, B., Højbjerg, S., Lauridsen, C., Jensen, C. & Skibsted, Leif Horsfelt, 1998, FASEB journal. 4 ed. p. A529 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    104. Published

      Kan frosset svinekød konkurrere med fersk svinekød?

      Holm Hansen, E., Skibsted, Leif Horsfelt & Andersson, M., 1998, In: Plus Proces. 9, p. 5-6 2 p.

      Research output: Contribution to journal › Journal article › Communication

    105. Published

      Lipid-derived off-flavours in meat

      Skibsted, Leif Horsfelt, Mikkelsen, A. & Bertelsen, Grete, 1998, Flavor of meat, meat products and seafoods. Shahidi, F. (ed.). 2 ed. London: Blackie Academic, p. 217-256 40 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

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